Crab Cakes
Delicious, easy Maryland-style crab cakes with a garlicky yogurt dipping sauce.
Servings: 4
Ingredients
- 1 ½ to 2 cups pork panko crumbs, divided, (you can also use regular seasoned breadcrumbs)
- 1/4 cup finely diced red bell pepper
- 2 scallions, finely chopped
- 1/4 cup mayonnaise
- 1 egg, lightly beaten
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 teaspoon dried herbs, (I use thyme + oregano)
- 1/2 teaspoon garlic powder
- salt and freshly ground black pepper, to taste
- 2 cans (6 ounces each) crab meat, drained and flaked
- 3 tablespoon vegetable oil
- 1 tablespoon butter
For the Yogurt Dip
- 1/2 cup plain yogurt
- 1 clove garlic, minced
- 1 teaspoon dried herbs, (I used mint + parsley)
- 1 teaspoon lemon juice
- salt and freshly ground black pepper, to taste
Instructions
- Reserve 1/2 cup crumbs and set aside on a plate.
- In a mixing bowl combine 1 cup crumbs, peppers, scallions, mayonnaise, egg, lemon juice, old bay seasoning, herbs, garlic powder, salt, and pepper.
- Add the crab meat and stir it all together until well combined. If mixture is too wet, add more crumbs to the crab mixture to reach desired consistency.
- Divide the mixture into 8 balls.
- Place reserved crumbs in a plate and roll each crabmeat ball in the crumbs; gently flatten to make a thick patty.
- Heat oil and butter in a large nonstick skillet over medium-high heat.
- Add crab cakes to the hot oil; cook for 3 to 4 minutes, or until golden brown.
- Flip over the crab cakes and continue to cook for 3 more minutes, or until golden brown and cooked through.
- Transfer crab cakes to a paper towel lined plate to drain.
- In the meantime prepare the Yogurt Dip by adding all the Dip ingredients to a small mixing bowl; whisk to combine.
- Serve crab cakes with the Dip.
Notes
NET CARBS: 4 g (with pork rind crumbs)
Nutrition
Calories: 305kcal | Carbohydrates: 5g | Protein: 24g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 97mg | Sodium: 995mg | Potassium: 303mg | Fiber: 1g | Sugar: 3g | Vitamin A: 532IU | Vitamin C: 21mg | Calcium: 125mg | Iron: 2mg
